The airline will serve menus from Michel Roth and Anne-Sophie Pic on selected departures from Paris, which have been designed with a focus on sustainable and responsible catering.
Those flying in the La Premiere cabin will be served a series of dishes from Roth, who has been awarded two Michelin stars and culinary titles including the Bocuse d’or and Meilleur Ouvrier de France.
His menu includes an appetiser of Sturia caviar accompanied by a pancake with smoked fish cream, and a starter of lobster medallion, green asparagus and raspberry vinaigrette.
The eight main dishes include verbena veal, vegetable and morel mushrooms, and fillet of brill in a shellfish jus, accompanied by green vegetables and mussels.
Pic has previously collaborated with Air France and the triple Michelin-starred chef will showcase her menu in the long-haul business cabin.
Her eight dishes include braised beef, potato mousseline, plum chutney and tarragon breadcrumbs; artichoke barigoule, creamy polenta, smoked vanilla Burrata and tomato coulis; and chicken with tonka bean sauce and polenta with mushrooms.
The airline has also stressed its commitment to sustainable catering, and by the end of 2022 it plans to only offer French meat, dairy products and eggs, alongside sustainably caught fish, on all its flights from Paris, in all cabins.
A vegetarian dish will always be available and all meals will be prepared entirely in France. Produce will be local and seasonal where possible and sustainable farming will be encouraged. The kids’ and infants’ menus will be made exclusively from organically grown produce.
To help reduce food waste the airline is allowing guests to pre-select their hot meal in the business class cabin, and it plans to recycle or eliminate 90% of single-use plastic on board its aircraft by early 2023. When certain items can no longer be used on board, they are donated to charity.
